It’s taken me a long time to get my mum to eat sourdough.
She’s never been a fan of hard crusty bread, so I had to find a way to bake a consistently soft crusted loaf before I could win her over.
I began with a variation on the Overnight High Hydration formula (quantities below are for one loaf, but I’ve made a double batch in the photos below):
- 60g ripe starter (fed at a ratio of one part water to one part bakers flour)
- 350g water
- 20g olive oil
- 5g brown sugar
- 500g bakers/bread flour
- 9g fine sea salt.
Follow the instructions as per the high hydration tutorial (adding the sugar and olive oil in with the water) and allow the dough to prove overnight. The following morning, shape the dough into a loaf and place it on a large sheet of parchment paper. Cover and allow to rise briefly.
Soak a Römertopf clay pot in the sink. Don’t preheat the oven.
Once the pot has soaked for about 15 – 20 minutes, slash the risen dough and carefully lower it into the wet base. The parchment is important, or the loaf will stick like crazy to the clay. Carefully position the lid on top.
Place the pot(s) in the unheated oven and turn the temperature to 220C with fan. Set the timer for 30 minutes. Once it goes off, open the oven, remove the lid carefully, rotate the pot and bake uncovered for a further 20 minutes at the same temperature.
Remove from the oven and allow to cool on a wire rack. Take care not to put the hot Romy onto a cold bench as it could crack…
The crust will seem firm to start with, but will soften up as it cools…
. . . . .
I’ve been baking this loaf for Mum now for a couple of months, and she’s a big fan – she’s noticed that the sourdough doesn’t give her stomach cramps in the same way that supermarket bread does.
I think the two critical elements here are the addition of a little bit of oil, and starting the dough off in a cold oven. The pre-soaked clay pot adds steam as the loaf is rising, further helping to keep it soft, but this method may also work in a regular covered enamel roaster (although I haven’t tested it yet). If you try it, please let me know how you go!
Fig Jam and Lime Cordial 
I keep forgetting to use my old Romertopf – must get it out! Nice slices – what did you use?
Amanda, I sliced the loaf with our new Victorinox bread knife from Peters – it’s excellent!
Celia, I always use butter when baking my bread , 80 grs per kilo of flour, and it always has a soft crust.
I haven’t a covered enamel roaster or anything similar. I bake my sourdough bread in a regular tin.
Thanks for sharing!
That sounds fantastic my grand children not a fan of the hard crust this could be wonderful, thank you again my bread baking journey has been stress less because of the effort you have put in to not only producing a super resilient starter but the information that you keep sending out has taken the mystery and put the fun into baking..😍👍💕
I am sure the little bit of love in these loaves also is great for your mum’s health – well done in finding a loaf to please her
Thank you Celia. I have been baking sourdough for a while now with a starter that I made myself and I now bake every weekend and share the love with my work mates and family.
My husband however is the same as your Mum and doesn’t like the hard crust on regular sourdough. I bought a Romertopf quite a while ago after reading one of your posts and it’s still in the box in my wardrobe, but I will have to get it out now and give it a try.
Can I also ask you where you get those lovely plastic bags you have your bread stored in?
I love reading your posts about your baking and your lovely family.
Best wishes,
Dale
Dale, thank you for your lovely comment! I buy my bags from CLC Plastic Bags in Marrickville – they’re $40 for 500 bags and each one is 300 x 450mm. I doubt they deliver though. 02 9519 6488 I buy a stack every few years! :)
great looking loaf there!!
Thank you dear Celia, for sharing. The other day you gave me such good advice since my sour dough bread turned more flat. So I gave “Celia” the new name for the starter, instead of Priscilla, I gave the starter a boost of feeding it for one day three time that day and it was a success, so thank you.
A question for today’s recipe, why did you use only 60gr of starter? I know that there must be an experienced reason for it.
My last two loafs filled with olives, rosmary , thyme and a bit of roasted garlic I baked in two hand made ceramic bowls and it turned out beautifully and perfect.
Cornelia, I’m so glad “Celia” picked up for you! :) Re today’s recipe, it’s based on half of the high hydration sourdough recipe linked in the post, hence the 60g starter (I rounded up). x
Thank you for responding Celia, that makes sense. The other day I published some images of my latest sourdough baking and somebody ordered a loaf, isn’t that great? All thanks to your inspiration and renamed “Celia”. xoxoxo
We’ve just returned from four weeks away in US and Canada and almost the first thing I did when we got home was to feed my starter, Patsy. She had gone a bit hoochy and looked quite despondent, but I took some out and started feeding her and she’s good as new. My husband’s cousin stays with us frequently and my sourdough gives him a hard time with his dentures so the Romertopf recipe is going to be ideal – thank you for that.
I find that olive oil really softens the loaf, it makes mine much easier for making Bens school pack up, and easier for him to eat!
Must try this as my family complain about the tough crust on my sourdough, particularly by day 3 of a loaf when even I find it rather chewy (not that I’d admit it to them). I’ve also found that baking sourdough in a traditional baking tin makes it look more like a ‘normal’ loaf. The air pockets are a little more controlled too, which is good for sandwiches.
Geez your bread always looks fab Celia, You are a star.
Oh Celia, the next time at the op-shop and I see one of these Romertopf things, I’m going to have to buy it..!! As if I haven’t got enough pots and things, but this loaf looks amazing. Am still having 100% success every time with your high hydration loaf. :)
HI Celia,
I am an ardent fan of all you write about. I am so intrigued by your sourdough adventures and have been hesitant to start my own starter. What do you suggest is the best way. I have been making bread for years and only ever used active dry yeast. I am ready for something new and you have my interest peaked. My husband loves sourdough and I would love to surprise him with a loaf. Not to mention the fact that I love all the benefits of natural yeast . Would love to hear from you.
You can buy bags from King Arthur flour online, they ship fast and you can get more than one size. Great prices on parchment too. Always great to see your methods and results. I am above the Arctic circle in Alaska and sourdough can be finicky. You give me hope!
The return of the Rommy. Must give this one a try too.
It’s interesting that the sourdough doesn’t upset your mum’s tummy as much as the supermarket brands do. I’m currently on Stage 1 of the FODMAP diet and the bread that is best tolerated for people with tummy issues is sourdough. Apparently the fermentation process reduces the sugars that can upset the tummy. Yay!
Ooh am definitely going to try this! Looks like a beautiful loaf 😀
This looks fantastic, what size baking pan is that?
Hi Meg, it was Romertopf Rustico…
https://www.petersofkensington.com.au/Public/Romertopf-Rustico-Large-Casserole-Dish.aspx
Hi Celia, thanks for the inspiration, I have been having no end of problems with my sourdough of late, they turn out like hard flat pancakes! I have been feeding my starter twice a day with bread flour( had always used plain) and equal quantities of water, I have just done the twist and turn thing, to the dough. I will let you know how it turns out. Love your bread photos, they are a work of art.
Fi
I agree with your mum – sourdough bread is definitely better if you have tummy troubles. I cook our loaves in 2lb loaf tins, and with the oil in the dough the crust stays soft enough to prevent The Management complaining.
Thanks for sharing all of your sourdough experience Celia, it is very much appreciated.
There it is! I was beginning to wonder if we’d ever see your Römertopf again. :)
Of course we would. You’d no sooner give it your Römertopf than I my slow cooker. As always, Celia, your loaves are perfect!
What perfection! I don’t have a Römertopf but the boys would love this. I’ve finally got them liking the crusty bread, at least they don’t complain anymore!
Hi Celia, I am beyond excited! Priscilla’s offspring arrived today! I will let you know how it goes. Thanks so much for sharing. Now to think of a name….
No probs Jody, enjoy!
Looks delicious 😋